What to do with that large amount of basil? My answer. Pesto. Period.
Basil Pesto Cream Sauce
3/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 tablespoons pine nuts or walnuts
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
1/2 cup cream
2 tablespoons butter
12 oz pasta, such as fusilli, cooked al dente
2 large tomatoes, diced
To make the pesto: Add the basil, 1/2 cup parmesan, pine nuts, garlic to a food processor. Turn on the machine and slowly drizzle in the olive oil to make a nice puree. Season with salt and pepper.
To make the cream sauce: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in. Stir together and just simmer for a few minutes. At the end add the remaining 1/4 cup Parmesan.
Put the drained pasta in a large serving bowl. Pour on the pesto cream sauce. Then add the diced tomatoes. Toss together and serve right away.